Recipe - Ice Box Ginger Muffins

1 One half cup Butter or margarine
1 cup Sugar
One half cup Dark corn syrup
One half cup Sorghum molasses
4 lg Eggs
2 teaspoon Baking soda
1 cup Buttermilk
4 cup Flour
1 pn Salt
2 teaspoon Ginger
One fourth teaspoon Cinnamon
One fourth teaspoon Allspice
One half cup Chopped raisins (optional)
Three fourths cup Chopped pecans

Cream butter and sugar well and then mix in syrup and molasses. Add eggs, 1
at a time. Stir soda into buttermilk and add to above while it foams. Sift
other dry ingredients and add a little at a time to creamed mixture, which
may look a little curdled. Add raisins and nuts. Store the mix in a covered
jar in the refrigerator until ready to use. Bake in greased muffin tins at
400 degrees for 12 to 18 minutes, or 20 minutes according to the size of
muffins. Yield: 7 dozen large muffins.

ANABETH RITTER

COLUMBUS, IN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.